Lindsay is turning into a cook!

Posted by Tammy on Nov 8, 2009 in Recipes | 0 comments

Recently, I received a bill in the mail, saying that my daughter had signed up for a magazine subscription. Now, normally, I’d be upset. Just what I DON’T need right now is another bill! But…the child went and subscribed to “Taste Of Home” magazine!

Now, this magazine has a special place in my heart. I first discovered it back when I met Ben, during our first visit together to his parents house in Canada. If you’ve never looked through a “Taste of Home” magazine, you haven’t lived. There’s just pages and pages of wonderful looking meals, all with pictures. I mean, you get hungry just looking through it. For a while, every time we visited Ben’s folks, I’d spend part of my visit copying down recipes. Eventually, Ben’s mom subscribed me to the magazine as a Christmas gift, and continued to do so for a number of years.

Now, the story gets weirder. About a week after getting this bill, Baylee came home from Jen’s (the Ice Cream Lady, who she works for part time), raving about a new recipe they had tried for chicken (something I cook a lot of, as it’s on sale buy one/get one free at Winn Dixie every time you turn around). She went to google and found the recipe…which it turns out was from “Taste of Home”. Weird, huh?

Anyway, to make a long story short, Baylee wanted the chicken, and Lindsay loves to cook. So, she cooked….and it was every bit as good as Baylee had promised. It’s been a long time since I posted a recipe, so I thought it would be cool to share it with y’all. It’s simple, and it’s good. Enjoy!

Baked Swiss Chicken Recipe

Ingredients

* 6 boneless skinless chicken breast halves (1-1/2 pounds)
* 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
* 1/2 cup white wine or chicken broth
* 6 slices Swiss cheese
* 1 cup crushed seasoned croutons

Directions

* Place chicken in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the soup and wine or broth; pour over chicken. Top with cheese and sprinkle with croutons.
* Bake, uncovered, at 350° for 35-40 minutes or until chicken juices run clear. Yield: 6 servings.